Fried Chicken

Serves 4

1½ pounds boneless, skinless chicken thighs

3 teaspoons kosher salt

4 cups all-purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

1½ teaspoons dried oregano

1½ teaspoons sweet paprika

½ teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

4 cups canola oil

2 cups buttermilk

Cut the chicken thighs into 1-inch-wide strips. Place the strips in a bowl and season them with 2 teaspoons of the salt. Set the chicken aside for 30 minutes at room temperature.

In a medium bowl, whisk together the flour, garlic powder, onion powder, oregano, paprika, cayenne, remaining teaspoon salt, and black pepper.

Heat the oil in a large heavy-bottomed pot set over medium-high heat until it reaches 350°F on an instant-read thermometer.

Drain off any liquid in the bowl of chicken and pour the buttermilk over the chicken. Lift the chicken pieces out of the buttermilk, letting the excess drip back into the bowl, and then dredge them through the spiced flour, shaking off any excess. Slowly lower a few chicken pieces (you don’t want to overcrowd the pot) into the hot oil and cook, turning them often, until they are golden brown, 7 to 10 minutes. To check if it’s done, remove a piece of chicken and test its internal temperature with an instant-read thermometer—it should read 165°F. Drain the fried chicken on a wire rack or paper towels, and repeat with the remaining pieces. Serve hot or at room temperature.

12 6-inch corn tortillas or leaves of Bibb lettuce

2 cups shredded red cabbage

½ cup Chipotle Crema (this page)

2 tablespoons pure olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

1 recipe Trejo’s Fried Chicken (this page)

1½ cups Pico de Gallo (this page)

Preheat the oven to 250°F.

Stack the tortillas, wrap them in aluminum foil, place them in the oven, and let them warm until they’re fragrant and pliable, about 15 minutes.

Meanwhile, in a medium bowl, combine the cabbage, ¼ cup of the Chipotle Crema, and olive oil and season with a little salt and pepper if needed. Set aside.

Remove the tortillas from the oven. Unwrap the stack and line up the tortillas, assembly-line-style, on your work surface. Divide the cabbage slaw among the tortillas, placing it in a line down the center. Top with the fried chicken, drizzle the chicken with the remaining Chipotle Crema, and serve topped with the Pico de Gallo.

1 cup shredded red cabbage

¼ cup Chipotle Crema (this page)

1 tablespoon pure olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

4 13-inch flour tortillas

½ cup shredded Mexican-style cheese blend, store-bought or homemade (see this page)

1 cup Spanish Rice (this page), warmed

1 cup Basic Black Beans (this page), warmed

1 recipe Trejo’s Fried Chicken (this page), chopped (2 cups)

1 cup Pico de Gallo (this page), drained

In a medium bowl, combine the cabbage, 1 tablespoon of the Chipotle Crema, and the olive oil, and season with a little salt and pepper.

Place a tortilla in a large skillet set over medium heat, warming it until it is heated through and lightly browned in spots, about 1 minute. Turn the tortilla over and warm it on the second side, 1 minute more. Transfer the tortilla to a plate and cover it with a kitchen towel to keep it warm. Repeat with the remaining tortillas.

Lay the tortillas out on your work surface. Sprinkle 2 tablespoons of the cheese in a straight line across the middle of each tortilla. Layer ¼ cup of the rice, ¼ cup of the beans, and ½ cup of the fried chicken on top of the cheese. Top with ¼ cup of the slaw and ¼ cup of the Pico de Gallo. Fold the left and right sides of each tortilla in by 1 inch. Grab the bottom of the tortilla and roll it away from you, ensuring the sides are tucked in.